170 g salted pretzels
2 tbsp brown sugar
150 g unsalted butter, melted
80 g caster sugar
80 g cocoa powder
120 g drinking chocolate powder
60 g 70% dark chocolate
30 g unsalted butter
Peanut butter topping
85 g smooth peanut butter
55 g caster sugar
110 g cream cheese
125 ml thickened cream, whipped to soft peaks
raspberries, to serve (optional)
- To make the base, blend the pretzels in a food processor, then add brown sugar and butter. Press the mix into 6 × 8cm tart tins and leave in the fridge to firm up.
- Bring the sugar, cocoa, drinking chocolate and 235ml water to the boil and leave to bubble for at least 10 minutes until thickened. Take off the heat, add the chocolate and the butter and stir until the mixture is smooth, then pour into the chilled moulds. Cool again for about two hours, or until the chocolate has set.
- Mix the peanut butter, sugar and cream cheese in a food processor, then fold in the cream and serve with the tart and raspberries, if you like.